Love lasagna but don't want to spend the time cooking noodles and assembling? Try this twist on lasagna with a Mexican note; it will come together much quicker and be an even bigger hit with the family!
can (10 oz) Old El Paso™ mild green chile enchilada sauce
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
cups shredded deli rotisserie chicken
can (14.5 oz) fire roasted diced tomatoes, drained
cup finely chopped red onion
can (4.5 oz) Old El Paso™ chopped green chiles, drained
cups shredded pepper Jack cheese (8 oz)
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
Arrange 4 tortillas in bottom of dish (tear and overlap as necessary, to completely cover bottom.) Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce.
Arrange 3 tortillas over enchilada sauce (tear and overlap as necessary, to make new layer). Press down slightly. Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce. Repeat to use up remaining tortillas and other ingredients.
Bake uncovered about 40 minutes or until bubbly and heated through. Let stand 10 minutes before serving.
The layers of tortillas are designed to be two thick in most places, to help hold the lasagna's shape when baked and cut.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.